Breakfast banana oat pancakes
Fuel your breakfast with this simple, 4- ingredient banana & oat pancake recipe.
Serve these little pancakes straight away with the topping of your choice. We like ours with Greek yoghurt, berries & raw honey or carob molasses and tahini caramel!
1 ripe banana
1 tbsp tahini (optional – use any nut butter instead or leave out completely)
125ml water or milk of choice
50g flour (½ cup)
50g oat flour, rolled oats blitzed in a blender, or use rolled oats (½ cup)
½ tsp baking powder
pinch of sea salt
Mash the banana with the tahini or nut butter (if using) in a bowl, with the help of a fork. Drizzle in the water or milk and mix to combine then stir in the rest of the ingredients, mixing thoroughly.
Fry on low-medium heat until golden brown on both sides. Serve right away or refrigerate, eat cold or heated up under a grill or in a toaster.